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ciabatta
Ciabatta, the iconic Italian bread, comes out rustic and light in this recipe perfect for your snacks and sandwiches!
Ingredients
Method
- Mix the flour, dry yeast, and salt in a large bowl to combine the dry ingredients.
- Add the lukewarm water and olive oil. Stir with a wooden spoon or your hand until you have a shaggy, sticky dough.
- Cover the bowl with plastic wrap and let the dough rest at room temperature for about 1 hour and 30 minutes, or until doubled in size.
- Lightly flour a work surface and gently transfer the dough onto it. With floured hands, carefully stretch and fold the dough from the edges toward the center a couple of times—avoid deflating the air bubbles.
- Shape the dough into a rough rectangle. Place it on a baking tray lined with parchment paper and cover with a kitchen towel. Let it rise for another hour.
- Preheat your oven to 230°C (446°F) while the dough rests.
- Bake the ciabatta for about 25-30 minutes, until it is golden and the crust is crispy. Let cool on a wire rack before slicing.
Notes
The ciabatta is a symbol of rustic Italian baking, renowned for its light crumb and crisp crust. Its versatility makes it the perfect companion for sandwiches, a flavorful side for soups, or as a base for bruschetta. The joy of ciabatta lies in its airy texture—achievable at home with just a little patience and attention to detail.
Practical Tips for Perfect Ciabatta
- Hydration matters: Ciabatta dough is wet and sticky, which may seem tricky to handle. Don’t add more flour—the loose texture is key for that signature open crumb.
- Gentle handling: Avoid over-kneading or rough folding. Carefully lift and fold the dough to preserve those precious air bubbles that form during proofing.
- Don’t rush the rise: The two resting periods (first and second rise) allow time for flavor development and structure, so be patient for bread that’s truly aromatic and light.
- Substitute creatively: For extra flavor, try swapping a portion of the flour with whole wheat or add a handful of chopped fresh herbs to the dough.
Mastering the Technique
- When transferring the dough to your baking tray, use a dough scraper and well-floured hands. It’s normal for the dough to feel sticky.
- Preheat your oven well, and for an even crispier crust, place a shallow tray of water on the lowest rack to create steam.
- If you want a thinner or smaller loaf, divide the dough in half before the final rise and bake as two petite ciabattas.